Open That Bottle Night 2019

Open That Bottle Night is like a “treat yo’self” day for wine lovers. It’s a special time where it’s okay to give yourself permission to open that special bottle you’ve been saving.

So in honor of #OTBN2019 (today, February 23), we asked three of our experts what THEY like to crack open on special occasions. Click the links to get some #OTBN inspiration from our cellars. And tag us on Instagram (@virginwinesusa) with #OTBN2019 to show us what you’re diving into tonight. (Gosh, I’m getting thirsty just thinking about it.) Cheers!

Beth Willard, Spanish wine expert

Spanish wine guru, Beth Willard.

“Rather than picking one particular wine, I’d like to focus on Rioja Reserva. These wines are perfect winter warmers and always impressive. I love the balance of Reservas with just enough oak to give the wine structure, sweetness and aging potential but lots of rich, spicy fruit. It’s still my go to region for nearly all occasions but especially when you need to show-off a bit and in the cold, darker months.”

Dan Parrott, Australian and New Zealand wine expert

“In my mind an occasion isn’t special without a glass of wine in my hand. Andwhen I want to spoil myself it has to involve Pinot Noir. Pinot is a quest. It’s a search for the best wine you’ve not yet tasted. Some Pinots are better than others, but all Pinots keep me guessing. And it’s this wine journey I love so much about my job.

Aussie wine specialist (and Pinot-fanatic), Dan Parrott.

This past New Year’s Eve, I spent the evening with six of my favourite people – and the highlight of the night was the Bass Philip Premium Pinot Noir. This wine is definitely my special occasion wine. Winemaker Phillip Jones is considered winemaking royalty here in Australia. Pinot is his passion and it shows. The 2004 ‘Premium’ Pinot release was sublime and deeply complex – everything an Ultimate Pinot should be. It drew me in and held me, guessing, thinking, slurping. And then it became clear; 2019 was all set to be a great year!”

Kirsten Willis, South African wine expert

“It’s juicy and complex with that slightly waxy character Chenin gets after it’s had a bit of time in barrel. The creamy texture from the barrel aging is the perfect foil for its racy acidity … it has enough weight to be fabulous with food, but it’s also absolutely delicious on its own.

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I'm a certified wine-o, and proudly hold the Level 3 Advanced certification from the WSET (with my Diploma in progress!). I love all things wine, and am particularly passionate about the wines of Spain – especially Rioja. I love to cook, read, hike, and also kick it with a tasty groove, a là Tenacious D.